🐟 Tamarind Glazed Salmon with Ginger Rice 🍋🍚
🧄 Ingredients:
🐟 For the Tamarind Glazed Salmon:
4 salmon fillets (approx. 150–180g each, skin-on or skinless)
1 tbsp olive oil or sesame oil
Salt & black pepper to taste
2 tbsp tamarind paste
1 tbsp honey or maple syrup
1 tbsp soy sauce
1 tsp fish sauce (optional, for extra umami)
1 garlic clove, minced
1 tsp grated fresh ginger
Juice of 1/2 lime
🍚 For the Ginger Rice:
1 cup jasmine or basmati rice
1 1/4 cups water
1 tbsp grated fresh ginger
1 tbsp butter or coconut oil
Pinch of salt
1 green onion, thinly sliced (optional for garnish)
🌿 Optional Garnishes:
Fresh cilantro or Thai basil
Lime wedges
Toasted sesame seeds
👨🍳 Instructions:
1. Make the Ginger Rice:
Rinse rice under cold water until it runs clear.
In a saucepan, heat butter or oil, then sauté the grated ginger for 30 seconds.
Add rice and stir to coat with ginger.
Pour in water and a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Let steam (covered) for another 10 minutes, then fluff with a fork.
2. Prepare the Tamarind Glaze:
In a small bowl, mix tamarind paste, honey, soy sauce, fish sauce (if using), garlic, ginger, and lime juice until smooth.
3. Cook the Salmon:
Season salmon fillets with salt and pepper.
Heat oil in a non-stick skillet over medium-high heat.
Sear salmon, skin-side down first, for 3–4 minutes.
Flip and cook for another 2 minutes, then brush generously with tamarind glaze.
Cook for 1 more minute until glaze caramelizes and salmon is cooked to your preference.
4. Serve:
Spoon ginger rice onto plates, top with tamarind-glazed salmon.
Garnish with cilantro, green onions, sesame seeds, and lime wedges.
⏱️ Ready In:
35 minutes
📝 Tip:
Tamarind paste varies in tartness — taste your glaze before applying and adjust honey or lime to balance sweetness and acidity.